Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 18¼ ounce | Reduced fat yellow cake mix |
| 2 teaspoons | Cinnamon |
| 1 cup | Pumpkin pie mix |
| 1 tablespoon | Olive oil |
| 6 \N | Whole egg whites, slightly beaten |
| ¼ cup | Fat-free sour cream |
| 2 teaspoons | Brown sugar |
Preheat oven to 350. Prepare 12 mini fluted tube pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, cinnamon, pumpkin pie mix, oil, and egg whites. Mix until moistened. Fill prepared pans approximately ½ full. Spread evenly with spatula. Gently tap pan on counter to remove air bubbles. Bake for 25 minutes. Meanwhile, combine sour cream and brown sugar. Mix until well blended. Fill center of each cooled cake with 1 tablespoon mixture. Per serving: 216 Calories; 3g Fat (13% calories from fat); 3g Protein; 43g Carbohydrate; 0mg Cholesterol; 340mg Sodium Recipe by: Libby's Favorite Pumpkin Recipes Posted to Digest eat-lf.v097.n074 by matejka@... (Anita A. Matejka) on Mar 19, 1997